Green Pea Soup

Whenever we eat out this time of the year, soup always seems suitable. The other day we were at one of our favorite cafe’s, close to where we live. They served a steaming hot green pea soup with a little bit of chili in it. When we came home we were still talking about it.

I remember trying green pea soup during my early school days and h-a-t-i-n-g it. It tasted absolutely terrible (overcooked, pale and smelly), and since then I have always been a little bit frightened by the pea soup. After our café-experience I felt brave and bought a big pack of dried green peas which I put in water during the night. In the morning I started cooking them and after about an hour the terrible smell from our school kitchen started haunting me! I looked into the pot and saw the pale pea soup from my school days … Everything had to be thrown away and Luise came to my rescue. Using frozen organic green peas and by not letting it cook to long she made a ten-times-tastier version of the same soup. Thank you my love for saving me from my pale-pea-disaster.

What can we learn from this? My best guess is to use frozen (or fresh) peas instead of dried, but that is just a guess. If anyone has a tasty recipe using dried peas, feel free to share. (But I still can’t guarantee that I’ll dare to try it by myself …)

Add olive oil to a pot over medium-high heat. Stir in the onion, garlic, sea salt and chili and cook until the onions soften. Add the green peas and broth. Let it boil and then lower the heat and let it simmer for 10 minutes. Pour half of the broth away into a bowl. Use a hand blender to puree the soup. Stir in the oat cream, lemon juice, thyme and more salt if needed. If the soup is to thick add some of the broth.
Pour into bowls or cups and serve with some yoghurt (we use the milk-free version soyghurt) and a couple of fresh green peas.

20 Comments

Pongodhall

16 Sep ’15 at 09:58

This sounds very good! Yes, we all suffered from a grey thing and it looked as horrible as it tasted.
I do love a hit thick soup as it get cold nowadays and a piece of that life changing bread or one of your buns is just perfect with it.
I did want to say that I too, despite being in Europe, Ireland had no idea what that DSL was. Never heard of it at all. I use cup measurements whenever possible as I get older and cannot be bothered with scales too much. The Americans brought it that version I think. I like that too.

Its winter down under though I have it good in Brisbane where it's mild. Feeling very foodie uninspired after a day's work I remembered this recipe so I gave it a go.
Perfect! Perfectly light, delicious and zingy with the lemon & chilli added and thyme gives the soup a wonderful balance.

I just made this soup and my boyfriend and I think it's awesome! Loved it! Normally, I don't really eat peas but this recipe is amazing. I recommend it with some grated parmesan on top and yogurt on the side.
Great job! :)

Traditional Dutch peasoup is made with dry peas, leeks and celeriac, also some carrot if you like. Boil in stock for 20 minutes and blend for smooth soup of stir for chunky soup.
Best when left to cool and reheat.
Love your website!!

hello, whith dried peas you can prepare delicious Morrocan style soup. You boil peas till softened, then use processor to have a creammy texture.
serve hot, put on top ground cummin and rich extra virgin olive oil,,,eat whith fresh bread, better Moroccan bread, spoon, and at the end you will use your fingers!!repeat using cummin and oil as you like...mmmmmmm, delicious(sorry for my bads english...glups)

Hi Carli.
Oat cream and soya cream are healthy dairy-free alternatives to regular cream. We mainly use milk products made from different kind of plants such as oat, soya, almond, rice and quinoa because it is easier to digest and contains no animal fat. However, if you are fine with regular milk products you can just switch oat cream for regular cream.
/Luise

this truly is a wonderful soup - just made it for lunch with some crusty bread. and oh, the colour, it's a feast for the eyes!
however, i'm not sure it makes 4 servings - to me, it seemed more like 2.. and, in fact, not that generous - maybe that's because i like my soup on the thick side, so i didn't add all of the broth?